Watermelon cheesecake dessert: a yummy cake that will drive your kids crazy

Kids will go head over heels for it, but grow-ups will love it as well. Original, beautiful to look at, but most of all, delicious!

 

Video:  https://www.youtube.com/watch?v=WQzKBYExr48

 

INGREDIENTS

For the base:
- 300g graham crackers
-120 g melted butter
- green gel food coloring 
 
Green cream:
- 200g fresh cream cheese
-200ml vegetable cream
- 30g powdered sugar
-1 teaspoon vanilla extract
- Green gel food coloring
-8g gelatin powder + 30ml cold milk + 50ml hot milk
 
Red cream:
- 200g fresh cream cheese
-200 ml vegetable cream
- 30 grams of powdered sugar
-1 teaspoon vanilla extract
- Red gel food coloring 
-8g gelatin powder + 30ml cold milk + 50ml hot milk
 
White cream:
- 100g fresh cream cheese
-100ml vegetable cream
- 15g powdered sugar
-1/2 teaspoon vanilla extract
-4g gelatin powder + 15ml cold milk + 25ml hot milk
 
To decorate: chocolate chips to taste

 

DIRECTIONS

I melt the butter and add some green gel food coloring. I put the graham crackers in the mixer and finely chop them, add the butter with the food coloring and mix everything well. I grab a 25-cm diameter pan lined with parchment paper and I arrange the chopped graham crackers inside, I level them well with the back of a spoon and refrigerate.
I put the gelatin in cold milk, then I heat warm milk and allow it to dissolve. I put the fresh cream cheese in a bowl, add powdered sugar, vanilla extract, the vegetable cream and dissolved gelatin. I mix with a whisk or an electric mixer, the consistency should be fairly liquid, not stiff. I put the green food coloring and mix well. I make a circle with a 20 cm diameter cake cardboard, I place it in the pan and fill the small space with the green cream, then freeze it for 30 minutes. I make the cream again with the same ingredients as the green cream, but I'll dye it red this time. I remove the cake from the freezer, with the blade of the knife I remove the cardboard circle and pour half of red cream onto it, I put it back in the freezer for 30 minutes. I prepare the white cream with half of the ingredients of the previous creams and with the same procedure, I make a cardboard disc with a 15-cm diameter. I remove the cake from the freezer and place the circle in the middle, pour the white cream outside the cardboard disc and put in the freezer for 30 minutes. I take the cheesecake again and with the blade of the knife I remove the circle, arrange the other half of red cream in the center and refrigerate for 3 hours. Then I remove the mold and the parchment paper and put some chocolate chips in the center of the red cream to simulate watermelon seeds, and I can serve!